Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a instant dish, eggplant and mushroom polenta bake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Raw eggplant is almost spongy in texture, but when cooked in the oven, the interior gets custard-like. We recommend trying this with all of your favorite hearty fall vegetables, like mushrooms or squashes. Eggplant Polenta Lasagna - Vegetarian lasagna dish made with polenta instead of noodles and eggplant and mushrooms for additional veggie goodness.
Eggplant and mushroom polenta bake is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Eggplant and mushroom polenta bake is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook eggplant and mushroom polenta bake using 15 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant and mushroom polenta bake:
- Make ready For the Polenta
- Take 1 cup polenta
- Make ready 2 cups water
- Prepare 1 cup full cream milk
- Take 1 packet white onion soup
- Prepare To taste salt
- Make ready For the vegetables
- Make ready 4 eggplants
- Make ready 1 onion chopped finely
- Get 1 leek chopped
- Prepare 1 punnet mushrooms
- Make ready 6 large tomatoes chopped
- Make ready As needed
- Prepare 2 tablespoon oil for frying
- Get 250 g grated cheese
Repeat with remaining polenta, mushrooms, Fontina and Parmesan. Sauté onion, eggplant, and tomatoes with plenty of garlic for a combination reminiscent of ratatouille. Then spoon this tasty vegetable stew over stea. Rather than making the polenta, I purchased the cylindrical polenta at Publix and sliced and sautéed the rounds in olive oil.
Instructions to make Eggplant and mushroom polenta bake:
- Make the polenta by boiling the water, adding salt and when boiling whisk in polenta. Stir continuously and add milk and butter. Add the onion powder and continously stir. If it goes too thick, add water or milk, lower the heat after 20 minutes. Set aside
- Chop the mushroom into 4, chop the eggplant into small pieces and set aside. Fry the onion until translucent and add the mushroom and tomato. Chop the leek and add into the pan then add the eggplant to create a stew. Add more water as needed
- In an oven dish, layer the dish with the stew then the polenta then add the grated cheese on top. Add into the oven for 20 minutes. Remove from the oven and serve.
Pour half the polenta into the baking dish and spread in an even layer. Repeat with the remaining polenta, mushrooms, fontina, and Parmesan. Polenta bake recipe with feta, tomato and mushrooms. Cheap and filling, polenta is the perfect January ingredient. Plus, we're big fans of any dish that a) can be made in one pot, saving on the washing up and b) uses not one but two different kinds of cheese.
So that is going to wrap this up for this simple food eggplant and mushroom polenta bake recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
